Yes, I am late by a day in celebrating the World Vegan Day but here is my post with this Tofu Masala Curry! I am not a vegan per se, but over the years have definitely given up eating non-veg food on most of the days. I now find comfort in vegan or vegetarian food on most days of the week (knowingly or unknowingly end up cooking it on most days) and yes the husband has no complains either. Yaay!
I wanted to make something wholesome and a spicy curry to go with brown rice for dinner today and made this 100% vegan tofu curry with creamy cashews and coconut and truck loads of veggies for extra goodness. You can choose to add any other vegetables as per your choice. This can be literally be your fridge clean up dish as well.
Do you know of more tofu dishes? Why don’t you share some with me:)
Tofu Masala Curry
Tofu Masala Curry with Creamy Cashews & Coconut (100% Vegan)
Marinate the diced tofu with salt, turmeric powder and dash of lemon for 10 - 15 minutes
Add coconut oil to a large pot and place over medium high heat.
Add in onion, garlic, ginger, green chilli, potato, cauliflower, bell pepper, and carrots.
Once the vegetables are cooked over medium to high heat for 5 - 10 minutes, add diced tomatoes.
Saute everything till the vegetables getting soft not too soft and boiled. Try to maintain the crunchiness of the bell peppers.
Next stir in turmeric, cumin, red chilli, garam masala and salt.
Add in coconut milk, ground cashews and water. Stir until everything gets coated. Add extra water if you want to make extra gravy.
Gently add in tofu and stir. Simmer on low heat for 20 minutes or until the potatoes and carrots are fork tender.
Serve immediately with fresh chopped coriander leaves.
Let me know if you give this recipe a try or a general feedback too. Happy Cooking 🙂